According to the Louisiana State Library:

The American alligator (Alligator mississippiensis) was designated the state reptile of Louisiana in 1983. The word Alligator comes from the Spanish “el lagarto” (the lizard). Native to the Southeastern United States, alligators construct burrows, or “alligator holes” for shelter and hibernation. They are also known to find shelter in swimming pools during the dry months.

Perhaps the most recognizable creature in the Cajun Culinary Kingdom is the alligator.
Every September alligator hunters wander the back roads and bayous of the Louisiana
Swamp in their attempt to capture this delicacy.

Ingredients for Alligator Andouille Sauce Piquant


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  • 2 lbs. diced lean alligator
  • ½ cup red wine
  • 5 cups water
  • 1 cup ketchup
  • 2 tablespoons Tony’s Chachere’s
  • 1 8 oz can Tomato Sauce
  • 1 lb. Andouille, cubed
  • 1 tablespoon Hot Sauce
  • 2 tablespoons olive oil
  • 2 teaspoons minced fresh thyme
  • 1 cup chopped onion
  • 1 whole lemon, sliced
  • ½ cup chopped bell pepper
  • 2 bay leaves
  • ½ cup chopped celery
  • 1 8oz package sliced mushrooms
  • 1 tablespoon minced garlic

  • ½ cup minced green onions
  • 1 14oz can Del Monte crushed tomatoes, drained
  • 3 tablespoons dark roux
  • ¼ cup parsley minced
  • 1 6oz can Del Monte Tomato Paste
  • 10 cups cooked rice

Directions for Alligator Andouille Sauce Piquant

  1. Place Alligator meat and 1 tablespoon of Tony’s Chachere’s Creole Seasoning in large
    saucepot. Cover with water and bring to boil.
  2. Lower fire and simmer for 30 minutes.
  3. Reserve 2 one quarter cups liquid to use as alligator stock in recipe.
  4. Heat oil in large saucepot. Add andouille and cook until browned.
  5. Add onion, bell pepper, celery and cook for 2 minutes over high heat.
  6. Add garlic and cook for additional
    minute.
  7. Add crushed tomatoes, tomato sauce, and tomato paste, roux, red wine, ketchup and hot sauce.
  8. Simmer over medium heat for 15 minutes allowing water to evaporate. Be careful not to brown too much.
  9. Add alligator stock, thyme, lemon and bay leaves and remaining 1 tablespoon of Creole seasoning.
  10. Lower fire, cover and simmer 30 minutes, stirring occasionally.
  11. Add sliced mushrooms and alligator meat and simmer, covered, for an additional 10 minutes.
  12. Add green onions and parsley and serve over steamed white rice.
  13. Makes 10 servings.
    Per Serving:
    Calories: 611 Sodium: 1056 mg
    Total Fat: 12 g Dietary Fiber: 4.6 grams
    Saturated: 1.9 g Carbohydrates: 65.5 grams
    Cholesterol: 34 mg Protein: 57.2 grams


    Recipe from Chef Patrick Mould – www.louisianaschoolofcooking.com




    Tasty Alligator Treats for You


    [wpzon keywords=”alligator meat”]

    Citation styles

    APA style
    Alligator Andouille Sauce Piquant. (2010, June 17). In Coast2CoastRecipes. Retrieved 16:36, July 20, 2017, from http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/
    MLA style
    admin, “Alligator Andouille Sauce Piquant.” Coast2CoastRecipes. 17 June 2010, 23:19 UTC. . 20 Jul 2017 <http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/>.
    MHRA style
    admin, 'Alligator Andouille Sauce Piquant', Coast2CoastRecipes, 17 June 2010, 23:19 UTC, <http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/> [accessed 20 July 2017]
    The Chicago Manual of Style
    admin, “Alligator Andouille Sauce Piquant.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/ [accessed July 20, 2017].
    CBE/CSE style
    admin, Alligator Andouille Sauce Piquant [Internet]. Coast2CoastRecipes; 2010 June 17, 23:19 UTC [cited 2017 Jul 20]. Available from: http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/.
    Bluebook style
    Alligator Andouille Sauce Piquant, http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/ (last visited Jul. 20, 2017).
    AMA style
    admin, Alligator Andouille Sauce Piquant. Coast2CoastRecipes. June 17, 2010, 23:19 UTC. Available at: http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/. Accessed July 20, 2017.

    Citation styles

    APA style
    Alligator Andouille Sauce Piquant. (2010, June 17). In Coast2CoastRecipes. Retrieved 16:36, July 20, 2017, from http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/
    MLA style
    admin, “Alligator Andouille Sauce Piquant.” Coast2CoastRecipes. 17 June 2010, 23:19 UTC. . 20 Jul 2017 <http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/>.
    MHRA style
    admin, 'Alligator Andouille Sauce Piquant', Coast2CoastRecipes, 17 June 2010, 23:19 UTC, <http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/> [accessed 20 July 2017]
    The Chicago Manual of Style
    admin, “Alligator Andouille Sauce Piquant.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/ [accessed July 20, 2017].
    CBE/CSE style
    admin, Alligator Andouille Sauce Piquant [Internet]. Coast2CoastRecipes; 2010 June 17, 23:19 UTC [cited 2017 Jul 20]. Available from: http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/.
    Bluebook style
    Alligator Andouille Sauce Piquant, http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/ (last visited Jul. 20, 2017).
    AMA style
    admin, Alligator Andouille Sauce Piquant. Coast2CoastRecipes. June 17, 2010, 23:19 UTC. Available at: http://coast2coastrecipes.com/2010/02/alligator-andouille-sauce-piquant/. Accessed July 20, 2017.

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